Simple Almond Cookies
Look at those buttery Almond Cookies! These are subtly sweet, crisp around the edges and perfectly flavored with almond. These cookies are typically found at Chinese restaurants here in the United States and they remind me so much of the ones our family used to get growing up at one of our favorite places to eat. This restaurant called Fountain Court on Clement St. in San Francisco was a place we’d go together as a family often. My grandparents loved that place and I can’t believe it is closed now. We’ll always have fond memories of eating there and these cookies taste just as good as the ones we used to get there.
Today is February 1st, which marks the start of Lunar New Year! Mila has been learning all about Chinese New Year in school and I thought it would be fun to bake some almond cookies to celebrate the holiday here in our home. We’ve been listening to Mila and everything she has learned, plus we showed the girls some videos of what traditional Lunar Year celebrations look like. It has been fun learning together about this special holiday.
In case you want to try these delicious cookies out with your family, find the simple recipe below!
Simple Almond Cookies
Ingredients
2 sticks or 1 cup of cold unsalted butter cut into squares
1 1/3 cup almond flour
1/4 tsp salt
2 eggs (1 for the cookie dough and 1 for the egg wash)
1 tsp almond extract
1 3/4 cups flour
1 1/4 cup powdered sugar
1/2 tsp baking soda
handful of sliced almonds
Makes 24 Cookies
Directions
Step 1: Start by mixing the butter, almond flour and salt until they come together. This takes a few minutes.
Step 2: Next add in one egg and the almond extract and mix.
Step 3: While those ingredients mix, sift together the powdered sugar, flour and baking soda.
Step 4: Then slowly add in the sifted flour and mix just until a crumbly dough forms.
Step 5: Layer a cutting board with parchment paper and scoop the cookie dough out. Use your fingers to press down a bit until they resemble a large coin. Then gently press in 1 or 3 sliced almonds in the center of each cookie. (Refer to the photos above for help) I like doing this all on a cutting board lined with parchment so they are easy to transfer to and from the freezer.
Step 6: Let these cookies chill in the freezer for an hour.
Step 7: In a small bowl whisk the remaining egg with a few tablespoons of water.
Step 8: Once the dough has fully chilled, place them on a baking sheet lined with parchment paper. Brush each cookie (including the edges) with the egg wash.
Step 9: Bake the cookies at 325 degrees for 22 minutes or until golden brown around the edges. Let them cool and enjoy!